Spread
evenly over the baking sheet in a single layer.
Spread
evenly over a baking sheet.
Spread granola out
evenly over the baking sheet.
Step # 5: Spread dough out
evenly over baking sheet — can make as thick or thin as you like.
To toast your coconut, spread
evenly over a baking sheet, and bake at 375 for 5 minutes.
Spread the almonds
evenly over the baking sheet.
Spread the coconut out
evenly over the baking sheet.
Spread the coconut
evenly over the baking sheet.
SPREAD the oat mixture
evenly over the baking sheet.
Spread
evenly over the baking sheet and bake for 20 - 25 minutes, stirring once at about 15 minutes.
Not exact matches
Drizzle peanut butter
evenly over frozen yogurt coated bananas then place on the
baking sheet to freeze once last time.
Evenly spread the corn pops
over the
baking sheet.
Spread
evenly in a single layer
over baking sheet, arranging the sprouts cut side down as much as possible.
Sprinkle the seasoning blend and the sea salt
over the chickpeas, stir to coat
evenly, then spread
evenly on the two
baking sheets, spreading the chickpeas as much as possible.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large
baking sheet (0r two medium
baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture
over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture
over the
baking sheets and spread
evenly with a spatula, then season lightly with sea salt 7)
Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the
baking sheets (if you are using 2) so the granola cooks
evenly 9)
Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Arrange fillets on
baking sheet and spoon half of the sauce
evenly over the tops.
Arrange the cleaned potatoes on a
baking sheet, prick potatoes all
over with a fork and drizzle
evenly with olive oil.
Spread the cauliflower
evenly over the lined
baking sheet and place in the preheated oven on the center rack.
Spread broccoli
evenly onto
baking sheet; squeeze lemon juice
over top, and place in oven.
Layer the
baking sheet with the squash slices, coat with the olive oil and spread the sugar
evenly over the slices.
Place asparagus in a single layer on a
baking sheet and brush mustard sauce
evenly over the asparagus.
If you're using add - ins, like bacon crumbles or chutney or small cheese cubes, I recommend spreading out the ground meat on a rimmed
baking sheet, and sprinkling or spooning the add - ins
evenly over the meat.
Scatter rice mixture
evenly over the top then arrange dish on a
baking sheet to catch any drips.
Pour the batter into the prepared
baking sheet over the frozen flowers and spread
evenly into the corners using the back of the spatula.
Place pie pan on
baking sheet, pour filling
evenly over the top.
Remove noodle mixture from pot and spread
evenly over a rimmed
baking sheet.
Remove
baking sheet from oven; sprinkle sugar
over seeds and stir until
evenly coated.
In a large rimmed
baking sheet, drizzle a little bit of olive oil
over the top of the cauliflower and toss directly in the pan to coat
evenly.
Arrange tomato slices in a single layer on a rimmed
baking sheet and sprinkle garlic mixture
evenly over top.
Sprinkle flour
evenly over a rimmed
baking sheet and toast, stirring often once top layer of flour browns, until all flour is golden, 10 — 15 minutes (flour will burn quickly, so check often).
Evenly spread
over a
baking sheet and dust with black pepper.
Let cool briefly, then refrigerate for at least 2 hours or up to 1 day 4 When ready to serve, place the dishes on a
baking sheet and
evenly sprinkle about 1 tablespoon sugar
evenly over each flan - sized custard, or 2 teaspoons sugar
over each ramekin - sized custard.